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Topic: Fermentation Accident (Read 1994 times)

We are brewed a Belgian double last week. We did not realize that the gravity was high enough that we would need a different airlock set up. Needless to say, it fermented rapidly and on the third day the lid blew off. We got it cleaned up and the beer seemed to be bubbling away and happy in there. Is there anything we need to do to make sure it is not contaminated etc?

We are brewed a Belgian double last week. We did not realize that the gravity was high enough that we would need a different airlock set up. Needless to say, it fermented rapidly and on the third day the lid blew off. We got it cleaned up and the beer seemed to be bubbling away and happy in there. Is there anything we need to do to make sure it is not contaminated etc?

Plenty of breweries use open fermenters with no contamination issues. During the peak of fermentation there is generally enough CO2 blowing off to keep any contaminant-laden particles from landing in your brew. My bet is that you'll be fine.